Posted
Video length: 3 mins.
Article written by
Many breeders are mobilizing to save Norman cows. In ten years, 100,000 animals have been lost, as young people turn to more productive breeds.
If we had to dessIner Normandy, the Norman-bred cow would surely be part of the picture, with its mottled shades of brown. However, she no longer has the coast, so in ten years, the herd has fallen by a third beforeec a loss of 100,000 animals. She isyou replaced by its black and white competitor. William, a cattle breeder, takes the opposite path. He has a mixed herd of 150 cows, although he has a preference for the local cow. “The variety of colors is much greater than in black”he says. He has received aid from the region, which offers 460 euros for an adult Normandy cow. “Help was needed, because it is a fairly large amount of money to advance”he explains.
More protein
Choosing the Norman cow means accepting an additional cost. The cow Prim’Holstein produces an average of 2,000 liters more milk than the native. On the other hand, milk from Normandy contient more protein and fat. The region’s cheese makers are asking for more. “It will be softer. The more the cheese will mature, the smoother it will be.“, advances David Aubrée, director of the dairyie Reo To Lessay (Channel). In five years, all pie charts must be made with milk from the Norman breed.